Cicoria, Uova e Cacio

Chicory, Eggs and Cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

The most delicious of all the winter warmers from the chilly Abruzzi winters. White chicory can be used if the heads are cooked first for 15 minutes.


  • 450 g (1 lb) wild chicory or endive, or sorrel very carefully cleaned and washed
  • salt


Blanch the leaves in plenty of boiling salted water. Drain then leave it to soak in cold water for 2 hours.

Bring the broth to the boil with the carrots, 2 of the onions, the celery and parsley, simmer until they are cooked. Fry the pork fat with the remaining onion.

Drain the leaves and squeeze them out between your hands to get rid of all the water. Chop and add to the pan.